Miraculin

Error creating thumbnail:

Miraculin

Miraculin is a glycoprotein extracted from the fruit of Synsepalum dulcificum, also known as the miracle fruit. This protein has the unique property of modifying a sour taste into a sweet taste.

History

The miracle fruit and its taste-altering properties were first documented by explorer Chevalier des Marchais during a 1725 expedition to West Africa. He observed the local population consuming the fruit before meals. The protein miraculin was later isolated in 1968 by Japanese scientist Kenzo Kurihara.

Properties

Miraculin itself is not sweet. However, it binds to the taste buds on the human tongue and acts as a sweetness inducer when it comes into contact with acidic substances, effectively making sour foods taste sweet. This effect can last up to an hour.

Uses

Miraculin has potential uses in supporting dietary changes for those needing to reduce sugar intake, such as diabetics or people trying to lose weight. It is also used in "taste-tripping" parties, where participants consume miracle fruit before tasting a variety of foods.

Research

Research into the potential uses of miraculin is ongoing. Some studies suggest that it could be used to improve the taste of medicine, making it easier for children and others to consume. Other research is exploring its potential as a sugar substitute.

See also

• Curculin
• Monellin
• Thaumatin

This food science related article is a stub. You can help WikiMD by expanding it.